All VIZIOLI’s Butchery Shop meats are carefully selected based on their provenance and quality. Featuring a range of hand butchered cuts by Head Butcher Ilario from an extensive variety of meats sourced from Scotland, poultry from Shropshire and game from Norfolk.
We dry age all our meat, but especially the beef, where whole fore and hind quarters hang for between four and ten weeks in our dedicated beef ageing room. Try a steak or even the mince, we think you will taste the difference. Each breed and even each carcass is different, so we constantly monitor them and choose to cut when we believe they have reached their optimum.